CHICKEN-LENTIL CURRY SOUP
A food processor makes quick work of chopping ingredients for this red lentil soup that takes inspiration from the Anglo-Indian classic Mulligatawny. Apples add a touch of sweetness, chicken makes it extra-hearty, and coconut milk brings it all together.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
- Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
- Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.
BON APPETIT'S MULLIGATAWNY SOUP ( CHICKEN )
This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary.
Provided by Betty E. Kohler
Categories Whole Chicken
Time 40m
Yield 12 10 oz. servings
Number Of Ingredients 22
Steps:
- Combine garlic and spices.
- Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
- Add giblets and saute until cooked through.
- Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
- Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
- Add to chicken.
- Stir in remaining stock and season with salt and pepper.
- Cover and simmer 30 minutes.
- Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
- When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
- Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
- Degrease soup if necessary.
- Stir in lemon juice, then blend in cream.
- Taste and adjust seasoning.
- Pour into heated tureen and sprinkle with parsley and almonds.
Nutrition Facts : Calories 462.1, Fat 28, SaturatedFat 11.2, Cholesterol 108.8, Sodium 417.2, Carbohydrate 27.4, Fiber 2.4, Sugar 9.7, Protein 24.8
THE BEST MULLIGATAWNY SOUP RECIPE
Steps:
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour and the curry, and cook over medium heat for 5 more minutes.
- Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
- When serving, add heated cream (optionally) and chopped fresh parsley.
Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
CHICKEN MULLIGATAWNY SOUP
The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 59m
Yield 8
Number Of Ingredients 19
Steps:
- Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
- Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
- Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g
MULLIGATAWNY SOUP
Mulligatawny is a richly flavoured soup, spiced with curry powder and thickened with rice. Perfect for a cold day, serve with a dollop of tangy sour cream. This meal, if served as five portions, provides 245kcal, 5g protein, 36g carbohydrate (of which 12g sugars), 8g fat (of which 3.5g saturates), 5g fibre and 0.4g salt per portion.
Provided by The Hairy Bikers
Categories Light meals & snacks
Yield Serves 4-5
Number Of Ingredients 17
Steps:
- Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
- Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender.
- While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
- When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
- Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3-4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.
- Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.
Nutrition Facts : Calories 245kcal, Carbohydrate 36g, Fat 8g, Fiber 5g, Protein 5g, SaturatedFat 3.5g, Sugar 12g
MULLIGATAWNY SOUP
Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"
Categories Soup/Stew Milk/Cream Chicken Garlic Onion Appetizer Sauté Lentil Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
- Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
- Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.
MULLIGATAWNY SOUP
Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt
Provided by Esther Clark
Categories Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
- Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
MULLIGATAWNY
Mulligatawny means "pepper water" in Tamil. It is a traditional soup from southern India, brought to Europe by the British. This vivid version includes chicken broth, coconut milk, lentils, and plenty of spices. This recipe has been adapted from "Curries & Bugles: A Memoir & Cookbook of the British Raj," by Jennifer Berman (HarperCollins; 1990).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
Steps:
- Process garlic, ginger, turmeric, coriander, cumin, cayenne, bay leaf, and oil in a food processor to form a paste.
- Melt ghee or butter in a saucepan over medium heat. Add onion, and cook until soft, 4 to 5 minutes. Add spice paste, and cook, stirring, 3 minutes.
- Add coconut milk, and simmer 5 minutes. Stir in stock, masoor dal or split peas, and cilantro, then cover and bring to a boil. Reduce heat, and simmer 15 minutes. Add rice, and cook 15 minutes.
- Pour through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Stir in tamarind concentrate, and bring to a simmer. Serve sprinkled with garam masala.
CHICKEN MULLIGATAWNY SOUP
This is a hearty, somewhat spicy soup. We like it a lot and I am writing it down after receiving a copy from my friend. Soup can be frozen before adding coconut milk, lemon juice and coriander.
Provided by Hannelu
Categories Chicken Breast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large pan and add onions, garlic, ginger and green curry paste.
- Cook stirring until onion is soft.
- Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
- Simmer, covered about 30 mins or until potatoes are tender.
- Discard cinnamon quill.
- Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
- Process 1/2 the lentil mixture until smooth,.
- return to pan with remaining lentil mixture and chicken.
- Simmer uncovered until chicken is tender.
- Vitamize the soup - but not to smooth.
- Finally before serving add coconut milk, coriander and lemon juice.
CHICKEN MULLIGATAWNY SOUP
Steps:
- In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
- Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
- Cook for four minutes then add garlic and cook for one more minute.
- Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
- Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
- Bring to a boil, lower heat to low, cover and cook 15 minutes.
- Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
- Stir in cream and remove from heat and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 358 calories, Sugar 10 g, Sodium 578.1 mg, Fat 18.9 g, SaturatedFat 9.1 g, TransFat 0.2 g, Carbohydrate 35.3 g, Fiber 3.3 g, Protein 12.2 g, Cholesterol 61.7 mg
MULLIGATAWNY SOUP WITH CHICKEN
Make and share this Mulligatawny Soup With Chicken recipe from Food.com.
Provided by jmyoung
Categories Asian
Time 50m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.).
- Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions, peppers and tomato paste, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 teaspoons ginger, curry powder, cumin, chili flakes, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth.
- Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Add the chicken, cover, reduce the heat to low, and simmer until the vegetables are tender and the chicken is cooked through, about 20 minutes. With tongs, transfer the cooked chicken to a cutting board, cool slightly, and pull into bite-sized pieces.
- Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot, add the reserved chicken, and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) sprinkle with the cilantro, and serve immediately.
Nutrition Facts : Calories 214.3, Fat 10.2, SaturatedFat 5.7, Cholesterol 55, Sodium 261.2, Carbohydrate 15.5, Fiber 2.7, Sugar 4.6, Protein 17.4
MULLIGATAWNY SOUP
Black pepper and curry powder are two key ingredients in this nourishing Indian soup laced with aromatic spices. Lentils stand in as a vegetarian substitute for chicken and coconut milk adds an irresistible layer of richness.
Provided by Food Network Kitchen
Categories appetizer
Time 1h40m
Yield 4 to 6 appetizer servings (about)
Number Of Ingredients 16
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
- Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool.
- When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
- Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges.
SPICY MULLIGATAWNY SOUP ( CHICKEN )
This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!
Provided by Engrossed
Categories Curries
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Chop chicken into small cubes.
- Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
- Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
- Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
- Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
- Add chicken and cook for 2 minutes until it's heated through.
- Sprinkle with parsley or cilantro to serve.
Nutrition Facts : Calories 352.1, Fat 11.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 2410.9, Carbohydrate 34, Fiber 7, Sugar 15.9, Protein 30.6
MULLIGATAWNY
Provided by Ree Drummond : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
- Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!
MULLIGATAWNY SOUP ( CHICKEN )
This is a thick and hearty soup from Low Fat One Dish Meals From Around The World - an Anglo-Indian recipe, this was posted for ZWT III. I spiced this up with some cayenne pepper and garam masala when I made it.
Provided by pattikay in L.A.
Categories Chicken Breast
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken breasts in a large saucepan or soup pot and add water to cover.
- Add the curry, onion, garlic and parsley.
- Cover and bring to a boil, then reduce heat and simmer till chicken is tender, about 30 minutes.
- Remove the chicken from the stock and set aside to cool.
- Add enough water to the stock to make 6 cups. Bring to a boil, and add the rice, brown lentils, split peas, bell peppers, salt, ground pepper and apple. Simmer gently.
- When the chicken is cool enough to handle, dice it and add to the pot. Cook the soup for 35 minutes more, then stir in red lentils and continue cooking till the rice is done and legumes are tender (about 10 minutes).
- Stir in the yogurt. Taste and adjust seasonings.
- Serve at once.
MULLIGATAWNY SOUP
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.
MULLIGATAWNY SOUP
Steps:
- Gather the ingredients.
- Heat the oil over medium heat in a deep pan or pot. Add the bay leaf and fry for 30 seconds.
- Add the onion and fry until transparent, about 5 minutes.
- Add the garlic and fry for 1 minute. Add all the powdered spices and fry for 2 to 3 minutes.
- Add the chicken and fry until lightly browned, 3 to 4 minutes.
- Add the toor daal and fry for 1 minute.
- If you're using the mixed vegetables, add them now.
- Add the chicken stock and bring to a simmer. Cook until the daal is soft and tender to the bite.
- When the daal is cooked, add the coconut milk and mix well.
- Turn off the heat, and add the lemon juice; stir.
- Serve hot in individual bowls, poured over a bed of cooked basmati rice, if desired. Garnish with chopped fresh coriander.
- Enjoy.
Nutrition Facts : Calories 351 kcal, Carbohydrate 20 g, Cholesterol 58 mg, Fiber 2 g, Protein 26 g, SaturatedFat 8 g, Sodium 423 mg, Sugar 6 g, Fat 19 g, ServingSize 1 large pot (8 servings), UnsaturatedFat 0 g
MULLIGATAWNY SOUP
This soup is a British-Indian cuisine hybrid, the result of colonizers' encounters with rasam - a spiced, soupy dish often enriched with lentils, sometimes served over rice - from Tamil Nadu, a region in southern India. "Milagu tannir," which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook "Classic Indian Cooking," the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. "The present version bears no resemblance whatever to the traditional rasam," she said, adding, "Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it." This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish's British influence.
Provided by Sarah DiGregorio
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
- Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
- Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
- Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.
EMERIL'S MULLIGATAWNY SOUP
Steps:
- Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.
- While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.
MULLIGATAWNY SOUP
A quick and easy spicy soup that can served as a main meal
Provided by maserati4200
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Boil the water, add the stock cubes and, once the stock cubes have dissolved, add the rest of the basic ingredients. Cover the pan and bring back to the boil, then simmer for 10 minutes with the pan still covered. Add the fried onions, chutney and salt and pepper. Continue to simmer for another 5 minutes (pan still covered). Leave to cool for a while and then blend the soup in order to incorporate the onions fully.
- Adjust the seasoning if required, e.g. spices, lime, chutney, salt & pepper. If you prefer a thicker consistency, simmer the soup until it reduces as required. Serve the soup and add the bacon bits and the chopped cucumber and tomatoes into each bowl, garnish with some fresh coriander. Alternatively, serve the flavourings in separate bowls so that each person can add what they like.
- If you'd like a more substantial meal you use additional flavouring ingredients, e.g. quartered hard-boiled eggs, boiled rice, prawns, chopped spring onions, sliced chillies etc.
More about "mulligatawny soup chicken food"
CHICKEN MULLIGATAWNY SOUP RECIPE (+VIDEO) | …
From masalaherb.com
5/5 (31)Total Time 1 hrCategory SoupCalories 314 per serving
- Heat up a large soup pot with olive oil and sautee your onion, green chili pepper, celery and carrot.
- Reduce the heat and add in the ginger garlic paste (or finely chopped ginger and garlic) and the curry powder. Mix it all in.
CHICKEN MULLIGATAWNY SOUP RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Chicken Soup RecipesCalories 166 per servingTotal Time 5 hrs 35 mins
- In a 4- to 5-quart slow cooker, place celery, carrots, apple, onion, and garlic (see Tip). Stir in 1 1/2 teaspoons curry powder, the ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper. Pour broth and the water over all in cooker.
- In a resealable plastic bag, place chicken pieces, flour, and 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator until needed.
- In a large skillet, brown coated chicken in hot olive oil over medium heat, stirring often. Add three to four ladles of the cooking liquid from the slow cooker to the skillet; stir until thickened and gravylike, scraping bottom of skillet to incorporate flour and spices. Stir chicken mixture and rice into the slow cooker. Cover and cook 1 hour more on low-heat setting. Stir in coconut milk before serving. If desired, sprinkle with crushed red pepper.
MULLIGATAWNY SOUP WITH CHICKEN RECIPE - FOOD AND WINE
From foodandwine.com
3/5 Servings 4
- In a large pot, heat the oil over moderately low heat. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more.
- Add the split peas, water, salt, and chicken breasts to the pot. Simmer, partially covered, until the chicken is just done, about 10 minutes. Remove the chicken breasts with a slotted spoon.
- Continue simmering the soup, partially covered, stirring occasionally, until the split peas are tender, about 20 minutes. Shred the chicken and return it to the soup along with the black pepper. Serve the soup topped with cilantro leaves, if using.
CHICKEN MULLIGATAWNY SOUP RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 6Estimated Reading Time 1 min
CHICKEN MULLIGATAWNY SOUP - CHATELAINE
From chatelaine.com
3/5 (300)Estimated Reading Time 50 secsServings 4Calories 353 per serving
MULLIGATAWNY SOUP RECIPE - NDTV FOOD
From food.ndtv.com
5/5 (3)Category ContinentalServings 2Total Time 55 mins
RECIPE - MULLIGATAWNY SOUP - LCBO
From lcbo.com
HEALTHY CHICKEN AND VEGGIE MULLIGATAWNY STEW | FOODAL
From foodal.com
Reviews 15Category SoupCuisine English/IndianTotal Time 1 hr 25 mins
- Heat the oil in a large soup pot on medium-high heat. Add the chicken. Cook and flip until browned on all sides, about 5 minutes.
- Add the celery, carrots, onion, bell pepper, and garlic. Saute for 2 minutes until browned, stirring frequently.
MULLIGATAWNY SOUP - SOUPADDICT
From soupaddict.com
Ratings 16Calories 362 per servingCategory Soup
- Toss chicken pieces with the seasonings and flour and add to pot. Brown chicken on all sides — cooking through completely — and remove to a plate or bowl and set aside.
- Add another 1 tablespoon oil to pot (still on medium heat). When shimmering, add onions, celery and carrots. Saute until soft. Add garlic and saute, stirring until fragrant (just a minute or so).
- Push the vegetables to one side, and add the remaining tablespoon of oil in the bare spot, heating briefly. Sprinkle the garam masala, curry powder, flour and a generous pinch of salt over the oil and stir to form a fragrant paste, then mix in with the vegetables, cooking briefly to bloom the spices. Add a small amount of the chicken stock and stir to smooth out any lumps formed by the roux.
GLORIOUS CHICKEN MULLIGATAWNY SOUP - MYINDIANSTOVE
From myindianstove.com
4/5 (1)Total Time 50 minsCategory Main CourseCalories 341 per serving
- Thoroughly rinse your lentils and add to a 6-quart pot add the lentils, stock, and turmeric. You need a fairly large pot to prevent the lentils from boiling over. Bring the lentils to a boil, cover, and reduce the heat to low, or to the point where you get a gentle simmer. Cook for 10 minutes stirring occasionally.
- Stir in the potato and carrots (if using), cover and cook for another 15 to 20 minutes until the vegetables are cooked through. This soup is often served smooth and creamy. I prefer texture and heft, but if you want a more elegant dish, allow the soup to cool a bit. Then puree in batches, being careful not to burn yourself.
- While the lentils are cooking, prepare the spice mix and chicken. Trim and cut the chicken into small bite-sized pieces, about 1/3 to 1/2-inch cubes, and mix the spices together. In a frying pan over medium heat add the oil. When the oil is hot add the garlic ginger paste and stir continuously for a minute or 2 until it no longer smells raw.
HOW TO MAKE MULLIGATAWNY SOUP WITH CHICKEN, APPLE & RICE
From gettystewart.com
5/5 (3)Total Time 1 hr 15 minsCategory Main CourseCalories 355 per serving
- In large saucepan, heat oil and brown chicken on outside, inside will be cooked later. Remove chicken and set aside.
CHICKEN MULLIGATAWNY SOUP - KITCHEN CONCOCTIONS
From kitchen-concoctions.com
5/5 (1)Category Main Dish- ChickenCuisine IndianTotal Time 1 hr
- In a large pot, heat oil over medium-high heat. Add onion,celery and carrots and cook for 5-8 minutes or until onions are translucent and vegetables start to soften.
- Stir in shredded chicken, 4 cups chicken broth, bay leaves andbasmati rice. Reduce heat to low and cook, stirring occasionally for 30-40 minutes, or until rice is tender.
- Stir coconut milk (Shake can of coconut milk before using.) and apples into the soup and cook for 8-10 minutes. Note: Apples should not cook long enough to get completely soft.
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